Private Jet Catering at Dundo Airport (FNDU / DUE), Chitato
Your inflight catering at DUE is prepared by Chef Anouk Haddad's Brazzaville kitchen and delivered under controlled temperature to Chitato—fresh produce, cold-chain integrity, and private jet catering standards for every departure.
Three to five departures a week leave DUE during the dry season; fewer in the wet months when the schedule thins. Marco Bernard times production against the slot list you send and the delivery window your handler sets. He cooks to order — no standing inventory, no pre-packed trays. You brief him on galley limits, passenger count, and allergen requirements; he confirms what can be plated, what reheats, and what holds cold across the sector. One contact, one kitchen, one name.
Marco Bernard is a classically trained Private Jet Chef with over fifteen years of experience crafting exceptional culinary experiences at altitude. His specialty lies in transforming premium ingredients into refined, elegant dishes that honor traditional French gastronomy while embracing contemporary techniques.
Business aviation catering in Chitato follows the operational rhythm of Dundo Airport: most departures cluster in the early morning for European routings or late afternoon for southern Africa connections, with charter activity peaking during the diamond-industry cycle and occasional government flights. Production is scheduled overnight to meet first-light departures; the Brazzaville kitchen dispatches refrigerated vehicles before dawn so that catering arrives while crew complete pre-flight checks and fuelling wraps. Delivery rounds are synchronized with handling-agent timelines—your catering waits in climate-controlled holding if the aircraft is delayed, and reheating instructions adjust to revised take-off slots. Flight attendants receive a galley brief covering oven capacity, plating sequence, and allergen separation, tailored to the specific aircraft type on your flight plan. During high-season surges we coordinate with multiple handling teams to keep the ramp flow smooth, and last-minute passenger-count changes are absorbed when stock and prep time allow.
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Jet catering Chitato: kitchen and preparation
When the fleet operates through DUE with short ground times, your private aviation catering needs to match the pace. The kitchen preparing your order for Dundo Airport works with dedicated cold rooms, controlled temperatures throughout, and same-day production capacity timed against your departure slot. Pâtisserie and garde-manger posts handle everything from multi-course plating to special dietary requirements, with documented allergen protocols on every label. Sealing happens immediately after plating, and cold-chain integrity is maintained until handover airside. One contact covers your entire operation across every airport we serve, so you consolidate orders instead of managing separate suppliers. High loader capability is available where infrastructure permits, supporting larger cabin configurations. Business aviation catering at Chitato is built around your schedule, not ours—adjustments are handled directly, and lead times flex when slots move.
Private jet catering menu at Dundo Airport
You can order breakfast trays, cold lunch plates that hold across a four-hour leg, hot mains portioned for galley reheating, and crew meals on the same ticket. Each item is labelled with its ingredients and its allergens. Serving instructions travel with the pack — holding times at cabin temperature, oven settings where reheating applies, plating notes where they matter. Portioning matches seat count; adjust at confirmation if the manifest changes.
Served cold, holds four hours without refrigeration, contains fish and may contain bones.
Reheats in a galley oven at 160°C for twelve minutes, holds texture, contains celery.
Served at cabin temperature, slices cleanly, contains gluten, egg, and dairy.
Three of the dishes the Dundo Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
Ramp delivery and handling at Dundo Airport
Flight catering delivery at Dundo Airport
Most departures from DUE are daytime sectors — the catering run is timed to meet your slot and the pre-flight window your handling agent sets. Temperature-controlled vehicles deliver airside to the FBO or ramp-side at the aircraft door. VIP flight catering and charter flight catering both travel on the same run, packed separately, labelled by tail number. For larger cabins a high loader is confirmed at the time of order where available. Handover is to badged crew or the nominated handler; signature closes the delivery.
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Inflight catering Chitato: sourcing and seasonality
Beyond catering
The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
“A smooth and simple ordering experience in this country for FNDU. Fast replies, attractive presentation and reliable delivery.”
“Coordination for the flight was smooth in this country via DUE / FNDU. The order process was simple and everything arrived as requested.”
Private jet catering at Dundo Airport — questions
We coordinate inflight catering at FNDU with the primary handling agent that manages private and charter operations on the ramp. Specific FBO partnerships and airside access are confirmed when you place your order, as permissions vary with flight type and diplomatic or commercial status.
Same-day orders are accepted when kitchen capacity and transport scheduling allow, though we recommend placing your request the evening before departure to secure ingredient availability and optimal cold-chain timing. Rush orders are assessed case by case, depending on crew availability and ramp-access windows at Chitato.
Yes. Every private jet catering order is labelled for the fourteen major allergens, and we prepare vegan, gluten-free, kosher-style, and low-sodium menus in separated work zones. Provide passenger requirements at booking so that sourcing, prep, and packaging remain fully traceable.
High-loader delivery for aviation catering at FNDU is arranged where the FBO confirms equipment availability and your aircraft door height requires it. We note the request at the time of order and finalize logistics with the handling agent once ramp access and slot timing are locked.
Contact our operations team with your departure time, passenger count, aircraft type, and any dietary notes. We'll confirm menu options, coordinate with the Chitato handling agent for airside delivery, and provide a final manifest with reheating instructions and allergen documentation before your crew boards.
Private jet catering at Dundo Airport — one message away.
Send your flight brief now — the Chitato kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →